Chocolate-chiffon biscuit differs from the rest primarily in its content. It contains vegetable oil. It is the butter that makes baked goods especially light and crumbly. Another plus, this biscuit does not need to be impregnated.
It is necessary
- - premium flour - 200-220 g;
- - cocoa powder - 60 g;
- - instant coffee - 1 tablespoon;
- - chicken eggs - 8 pcs.;
- - baking powder - 2.5 tsp;
- - sugar - 180 g;
- - vegetable oil - 125 ml;
- - drinking water - 175 g;
- - icing sugar - 45 g;
- - salt - 1/4 tsp
Instructions
Step 1
Combine cocoa and coffee in a deep, easy-to-use bowl. Heat water until warm, drain to food.
Step 2
Wash the eggs, separate the yolks from the whites in different cups. Whisk the whites until they form strong peaks with salt. Whites at room temperature whisk more easily, the foam turns out stronger.
Step 3
It is not necessary to beat all the yolks, it is enough to process 5 of them. While working with a mixer, add 180 grams of sugar. Prepare a fluffy mass.
Step 4
Gradually add vegetable oil to the beaten yolks. Do this gently, without stopping whipping the food.
Step 5
Next, mix the whipped mixture with the blended cocoa powder and coffee. Introduce food in small portions, stirring well.
Step 6
Sift flour and mix with baking powder. Next, knead the dough together with the yolk mass.
Step 7
Add powdered sugar to the whipped egg whites, process the composition well with a mixer again. Bring the whites to a very dense foam, it should not drain.
Step 8
Introduce strong proteins into the dough, knead with movements from top to bottom. The connection must be done carefully, especially when introducing the first portions of protein.
Step 9
Place the dough in a mold and bake in a preheated oven to 180 degrees. Bake for 45-50 minutes. Cool the finished biscuit by turning the mold over. Installing it on three or four supports from the cups.
Step 10
Cut the completely cooled sponge cake into two or three cakes, coat with any cream, decorate on top. Invite loved ones to tea.
